Chicken Tostadas with Pico de Gallo
In The Fresh Meat Case
Chicken Tostadas with Pico de Gallo
In The Fresh Meat Case
In The Fresh Meat Case
Made With:
PERDUE® HARVESTLAND® Free Range Boneless Skinless Chicken Breasts Thin Sliced
PREP TIME: 0min COOK TIME: 40min
Serves 4
- 337
Calories - 23g
Protein - 422mg
Sodium - 3g
Sat. Fat - 2.5g
Sugar 
Ingredients
3 ripe tomatoes, chopped
1/4 white onion, finely chopped
2 tbsp. fresh cilantro, chopped
1 jalapeño, seeded and finely chopped
2 tbsp. lime juice
3 tbsp. olive oil
1 tsp. ground cumin
1 tsp. smoked paprika
1 tsp. garlic powder
1 tsp. brown sugar
salt and freshly ground pepper
8 corn tortillas (7-inch)
2 cups Romaine lettuce, shredded
2 radishes, trimmed and thinly sliced
1/4 cup feta cheese, crumbled
1/4 cup cilantro leaves
1/4 cup sour cream
lime wedges
Step 1
Pico de Gallo: Stir the tomatoes with the onion, cilantro, jalapeño, lime juice and salt. Chill for at least one hour before serving. Adjust the salt to taste.
Step 2
Grilled Chicken: Whisk the oil with the cumin, smoked paprika, garlic, brown sugar, salt and pepper. Brush on both sides of each tortilla. Toss the remaining mixture with the chicken.
Step 3
Preheat the grill to medium-high; lightly coat the grate with cooking oil. Grill the chicken, turning as needed, for 10 to 15 minutes or until cooked through and well-marked. Grill the tortillas for 30 seconds to 1 minute per side or until crisp and golden brown. Slice chicken thinly.
Step 4
Tostadas: Scatter shredded lettuce and radishes over each tortilla. Top with sliced chicken, feta and pico de gallo. Garnish with cilantro. Serve with sour cream and lime wedges.
Step 5
For a nutritional boost, use shredded kale and add avocado slices.
20 MIN
